Focaccia barese
Focaccia barese is a product typical of Italy’s region Puglia. This simple and delicious food is perfect for every moment of the day.
Difficulty:
Medium
Preparation time:
15 minutes + 1 hour and 15 minutes of resting
Cooking time:
20 minutes
Cost:
Low
Ingredients for two squared baking tins of 20 cm
Ingredients for the dough:
- 500 grams of flour
- 300 grams of water
- 25 grams of brewer’s yeast
- ½ tsp of sugar
- 1 tbsp of salt
For the condiment:
- 250 grams of cherry tomatoes
- 150 grams of olives
- 4 tbsp of oregano
Preparation
First of all, dissolve the brewer’s yeast into mild water.
In a bowl, combine flour with sugar, and water with yeast.
Knead the dough, add salt, and knead again until the dough is homogeneous and smooth. Use a nebulizer full of water in order to not let the dough attach to your hands.
Wrap the dough with cling film and let it rest at room temperature for 1 hour.
After this time, knead the dough again and put it into the oiled baking tins. Let it rest for another 15 minutes.
During this time, cut the cherry tomatoes and the olives. Use them and the oregano to decorate the focaccia.
Cook for 20 minutes in a static oven at 180 °C.
Focaccia barese can be kept in the fridge for three days.
